Servings
Font
Back
5 Ingredient Crispy Chicken, Garlic & Peas in Wine Sauce
5 from 12 votes

5 Ingredient Crispy Chicken, Garlic & Peas in Wine Sauce

This recipe features skin-on bone-in chicken pieces seared to achieve crispy, golden skin, then simmered in a simple wine-based sauce with garlic and green peas. The method highlights rendering chicken fat for flavor in the pan and gently cooking garlic to avoid bitterness. The final dish combines rich, savory chicken and a lightly thickened sauce with tender peas.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 130 kcal
Course: Main Course
Cuisine: French-American Fusion

Ingredients

  • 6 pieces dark meat chicken , skin and bone on
  • kosher salt
  • black pepper
  • 2 garlic peeled, heads
  • 2 Tablespoons flour
  • 1 cup white wine
  • 1 cup chicken broth
  • 2 cups green peas frozen

Instructions

    Cup of Yum
  1. Using a cast iron skillet or any other heavy bottomed pan that is at least 8-9 inches across that you have, start heating up your pan on medium heat.
  2. Liberally season the chicken pieces with kosher salt and black pepper.
  3. Put skin side down in the skillet and leave it completely alone for at least 5 minutes.
  4. On medium heat, this should render some of the fat out of the skin and give you a nice golden brown color.
  5. Turn the chicken and cook for an additional five minutes.
  6. You should have some fat in the pan at this point.
  7. Take the chicken out for a couple of minutes and put the garlic cloves in the pan.
  8. Cook them until they are slightly browned but not dark. Garlic goes from delicious to bitter very quickly.
  9. Once the garlic is browning, add the flour into the pan and stir until it is absorbed by the oil. If for some reason you don't have a couple of tablespoons worth of fat in the pan, you can add in some canola oil here. Both times I have made it, I had plenty in the pan.
  10. Add the wine and the chicken broth to the pan.
  11. Taste for salt and pepper, add some here if you feel you need more.
  12. Add the chicken back in, skin side up.
  13. The liquids should only go up about 2/3 of the chicken.
  14. Simmer on your stovetop for 20 minutes on medium heat.
  15. Stir in the peas, and continue to cook for another 3-5 minutes.

Notes

  • Using dark meat chicken with skin and bone helps retain moisture and develop crisp skin.
  • White meat chicken can be used but should be cooked through separately to avoid overcooking during sauce reduction.
  • Cook garlic gently to avoid bitterness, removing or adjusting heat once it begins to brown.

Nutrition Information

Calories 130kcal (7%) Carbohydrates 16g (5%) Protein 5g (10%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 223mg (9%) Potassium 267mg (6%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 555IU (11%) Vitamin C 34mg (38%) Calcium 30mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 130

% Daily Value*

Calories 130kcal 7%
Carbohydrates 16g 5%
Protein 5g 10%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 223mg 9%
Potassium 267mg 6%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 555IU 11%
Vitamin C 34mg 38%
Calcium 30mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.